How to fry sugar to achieve red and bright color?

First of all, the temperature must be controlled, that is, the fire must be controlled, and the fire must not be large, otherwise it will easily paste the pot and turn black. And keep stirring to avoid unevenness in some places, some places will become darker, and some places will be lighter. Then when they are all melted, we have to turn off the heat and use the residual heat to paint it.

Put more oil in the pot, don't burn the oil too hot, put in crushed rock sugar, granulated sugar or cotton candy, it doesn't matter which sugar, but the first one can't be a whole piece, it should be broken a little; Then stir gently, and watch that after the sugar has melted, the oil surface will begin to bubble, and you can do it, so that the fried sugar will be very beautiful.

If you want to do this, then you should increase the heat, if you don't increase the heat, you will definitely not be able to reach that level, every time I add the maximum, I can basically reach the degree of red and bright, so I must add to the maximum heat, it is possible to maintain this level, I have tried many times before, and it is very effective.

If you want to achieve the degree of red and bright, in fact, it is to stir-fry more, if you stir-fry more, the concentration of this syrup will be relatively strong, and then the color will be more beautiful, and it will taste very sweet, which is also very recommended, I like to eat it, brushed sweet potatoes, and brushed potatoes.

I don't know what fried sugar color is, so I don't know how to achieve the level of red and bright? Because I only know that everything should have a beginning and then there will be an outcome, then I don't understand his premise, then I naturally don't know what to do? If you know, can you tell me, because I also want to know a little bit more, no matter what kind of profession I do.

The best way to make the sugar dark and bright is to master the right methods and steps, use the right process, and then carefully complete these steps. The best way is to go to a professional place and have professional technicians to complete it. But also look at the other party's technology.

I don't know about this, because I'm not a chef, I don't know how to fry sugar to make it red and bright, you can ask the chef, or go to it, they may give you some good advice and advice, but I can't give it to you, because I am very unprofessional about this. Hope you can have one that would be better.

When you want to fry the sugar color to reach the level of red and bright, you must pay attention to the heat, don't let the heat be too big and don't let the fire be too small, because if the fire is too big, the sugar will be burned, and if the fire is too small, the sugar color will not be boiled, so you must control the heat when boiling the sugar, so that there will be a red and bright sugar color.

In addition to sweet rice, sweet and sour taste is also delicious in people's mouths, but these delicacies are inseparable from the key step of "fried sugar color", many friends don't know whether "fried sugar color" is oil or water, my mother taught a trick, so that it is bright and red, let's take a look.

Although it sounds very simple, it is not easy to operate, the most important thing is to master the heat, too much sugar will be dark and bitter, and if it is fried too lightly, the color will not be bright and the taste will not be mellow. Today, I will take braised pork as an example and share it with you. The ingredients needed are pork belly, peanut oil, rock sugar (you can use white sugar, but the effect is not as good as rock sugar), light soy sauce, ginger, onion and garlic, and salt.

Production process: clean and cut the pork belly into pieces, add water to the pot, put in the ginger slices to boil, then put the pork belly in and boil for about 3 minutes, and take out the boiled foam in time during the cooking process.

The next step is to fry the sugar color, which is the most crucial, so be sure to take a good look. Add peanut oil to the pot, it must be less, too much will affect the taste of the sugar color, after the oil is heated, turn to low heat to put the rock sugar in, quickly and continuously stir-fry, and wait for the rock sugar to slowly dissolve and bubble, add an appropriate amount of water, then turn to high heat to boil the water, and then turn to medium heat to boil, wait until the color becomes golden red, the soup becomes thick, you can turn off the fire, so that the sugar color is fried.

Next, pour the blanched pork belly into the pot and stir-fry, let the inner surface of the pork belly evenly coat the color, then add warm water to boil over high heat, turn to low heat and simmer, and wait for the soup to become less, add light soy sauce, salt, minced green onion and garlic, and then collect the soup to get out of the pot. This method taught by my mother is to mix oil and water and fry sugar, and the ratio of sugar, water and oil is 5:4:

1. The color is bright and the taste is mellow, whether it is made of pork belly or sweet rice, it is very sweet.

1. How to fry sugar to achieve the degree of red and bright?

There are three ways to stir-fry sugar color.

The first is to fry sugar in oil. This method is to put a little more oil in the pan. The sugar can be rock sugar or granulated sugar, but it should be broken. Turn on low heat until the sugar slowly melts and the oil surface is bubbly.

The second is to fry the sugar color in water. Different from frying, the amount of water should not be too much, half of the amount of sugar, and the fire should be changed from low to medium. This method also requires stirring while cooking until the color turns brownish-red. This method takes a little longer than other methods, and the finished product will be lighter in color.

The third method is to stir-fry the sugar color with water and oil, which is not much different from the previous method. Heat the pan first, pour in the salad oil to stir-fry the sugar evenly, then pour in water, wait until the sugar is saccharified, and turn the heat to a brown-red color. This method is prone to oil leakage, so be careful when making it.

Second, the most important and most difficult to control the color of fried sugar is its temperature. Too early, the sugar can't be dissolved in oil, and the color is not good; It's easy to burn too late, which affects the appearance and taste. It is recommended to cool the oil in the hot pan before adding sugar, so that it is easier to grasp the temperature.

The type of sugar does not affect anything, the main thing is that the sugar must be crushed, and the size of a mung bean can be enough, or even more broken. Then stir more in the process so that the sugar doesn't stick to the pan or paste.

Third, the method of frying sugar color and how to fry sugar color is red and bright is generally the same, after all, you still need to try more. Even if it doesn't work out the first time. Chinese cooking is all about color, aroma and taste, so the process of stir-frying sugar and color was born and used in a range of stews, stews or seasonings.

Because of this step, these delicious treats can be enhanced by going up a flight of stairs to enhance the sense of sight and taste.

Fourth, the experience of frying sugar in oil and frying sugar is red and bright:

1.Sugar selection: There are three commonly used sugars: white sugar, white sugar, and rock sugar. After a lot of experiments, I came to the conclusion that the sugar fried from rock sugar has the highest color quality, strong viscosity and bright color.

Note: It is best to break the rock sugar before use, otherwise it is easy to stir-fry in the pot, and the temperature is not as low as water stir-fry, and it is easy to melt.

2.Selection of pots and spoons: It is not recommended to use iron pots, the color of iron pots is black, especially if they are not cooked often, and they are easy to fade and affect judgment.

Don't use a pan either. It's best to use a stainless steel pot with a raised bottom so that the sugar solution stirred by the spoon will always rotate at the bottom when the flame reaches the bottom of the pan. Unlike a pan, which is surrounded by a sugar liquid, some at a high temperature and some at a low temperature, resulting in an uneven color.

That's all there is to know about how to fry sugar to make it red and bright, I hope it will help you!

When frying the sugar color, the heat must not be large, it should be fried slowly on low heat, and the sugar should be appropriate, and the speed must be fast and the time should be moderate in the process of frying the sugar color, so that you can fry the red and bright sugar color.

When the pot is cold, put in brown sugar, and when stir-frying, you can add some vinegar to stir-fry the sugar color into it and then bubble a little, so that the fried sugar color is red and bright.

It is best to stir-fry with rock sugar, and then stir-fry over low heat, to grasp the heat, pay attention to the stir-fry time, and keep stirring to avoid pasting the pot.

1. Sugar selection: There are three kinds of sugar commonly used: white sugar, white sugar and rock sugar, and after a lot of experiments, I have concluded that the sugar color quality fried with rock sugar is the highest, the viscosity is strong, and the color is bright.

Note: Before use, it is best to crush the rock sugar, otherwise the pot is easy to fry when it is hot, and it is not as low as water frying, so it is easy to melt.

2. Selection of pots and spoons: It is not recommended to use iron pots, because the color of iron pots is black, especially for pots that do not fry often, it is easy to lose color and affect judgment. Don't use a frying pan either, it's better to use a stainless steel pot with a convex bottom, so that the outer flame of the flame will burn the bottom of the pan, and the spoon will always rotate at the bottom when the sugar is stirred.

Unlike a frying pan, there is sugar liquid all around, some with high temperatures and some with low temperatures, resulting in uneven color.

Spoons should also be made of stainless steel or wood.

3. The choice of oil: colorless and colorless salad oil is the first choice. Soybean oil and peanut oil have colors, which will also affect the judgment of color.

4. Proportion of sugar and oil: If the sugar is fried less, after moistening the pot, you can leave the bottom oil. If the amount of frying is large, the ratio of sugar to oil is about 10:3.

5. Temperature control: it can also be said to be the control of heat. After moistening the pot, the pot should be hotter, the stove fire should be smaller, add sugar, and continue to fry over low heat (this should be better than the water frying method, the water frying method is smaller, the temperature is low, and it is easy to return to the sand.)

There is no need to scruple about the oil frying method). Just keep the fire even. Frying sugar color is a delicate job, and you must be patient.

6. Color control: This can also be said to be the most important. When the sugar color becomes a state of silk drawing, it is necessary to pay attention.

The sugar liquid slowly bubbles from the bottom of the pot to the big yellow bubbles, until all of them rise, and finally when they fall back and the color is brown, quickly put boiling water. One second earlier or one second later will affect the color.

7. Add water: You should know that you need to add boiling water to fry the sugar.

Ingredients: Appropriate amount of sugar, appropriate amount of oil.

1. Prepare sugar.

2. Heat the pan with cold oil.

3. Add sugar and stir constantly.

4. As the temperature rises, the sugar gradually melts and large bubbles appear, stirring continuously over medium-low heat.

5. When the color of the syrup turns white to yellow, keep stir-frying.

6. When the syrup turns brownish-red and a lot of small bubbles emerge, the sugar color is fine.

Slowly boil over low heat.

Carbohydrates are aldehyde or ketone compounds with polyhydroxyl groups (2 or more) that can be hydrolyzed to become one of the two organic compounds.

Chemically, because it is composed of carbon, hydrogen, and oxygen, it is similar to the polymerization of "carbon" and "water" in terms of chemical formula, so it is also called carbohydrate.

Early stage of sugar production China is one of the first countries in the world to produce sugar. In the early days, the main sugars produced were caramel and sucrose, and caramel occupied a more important position.

The use of grains to make wine and sugar is a great step forward for mankind. In the Book of Songs of the Western Zhou Dynasty in China, there is a verse that reads, "Zhou Yuan is full of flesh, and violis is like a syrup", which means that the land of Zhou is very fat, and even violets and endive are as sweet as starch sugar. It shows that there was caramel as far back as the Western Zhou Dynasty.

Caramel is believed to be the first sugar to be manufactured in the world. Caramel is a starch sugar, so it can also be said that starch sugar has the longest history.

If you want to fry the sugar color red and bright, you should pay attention to it:

1. The best situation is to add sugar in a hot pan with cold oil.

2. As for the types of sugar, cotton sugar, crushed rock sugar, and granulated sugar are all fine.

3. The sugar must be small pieces (the size of mung beans) or more broken.

4. The sugar should not be too little, otherwise you will find that you can't froth it, and the sugar will sink to the bottom of the pot.

5. After the sugar, if you are a novice, please use low heat, and you can also complete the whole process with high heat after you can master the heat.

6. As mentioned in 5, but note that the heat of the fried sugar color is not static, if the sugar will be batter at the bottom of the pot and there is enough sugar, please remove from the heat (or turn off the heat) when the foam is just foamed, and immediately temper and cut the material when the foam changes from large bubbles to small bubbles.

7. The most important thing is only the last few seconds after foaming, and it is best to prepare the ingredients and put them in the pot a moment before all the sugar is completely foamed.

Steps of the method of frying sugar:

1. Stir-fry the sugar color in oil: shake the bottom oil in the pan, and then pour it out, at this time there is still a little oil left in the pot, and it is enough to fry the sugar color with these oils. If there is too much oil, it will be sealed on the sugar solution, hindering the chef from observing its color, affecting judgment, and increasing the difficulty of boiling the sugar color.

Put the white sugar into this pot and heat it over low heat, push the sugar with a spoon and stir it in the same direction in the pot, and soon the sugar will melt, and then first reach the state of drawing silk with small yellow bubbles, and then reach the tender juice state with golden yellow bubbles.

2. Stir-fry sugar color in water: clean the white sugar in the pot, add an appropriate amount of water (subject to the dilution of white sugar), heat over low heat, and stir constantly in the same direction with a spoon.

The biggest difference between the two is: the oil frying time is short, 3-4 minutes faster than the water frying sugar color, but the difficulty coefficient is large, requiring the chef to be experienced and quick to act; The advantage of stir-frying in water is that it is not easy to fry and is relatively easy to master.